Pit cross-section
Reynosa-style beef barbacoa
Beef cheek and neck underground all night.
Demonstration
- Preheatingthe stones soak up heat
- Heating the potuntil the broth boils
- Undergroundslow cook, covered
- Restingrests, then served
Temperatures
Stones
253°C
Pit air
214°C
Broth
81°C
The pit's night
Stone and air temperature since it was lit.
The story of the dish
Reynosa-style beef barbacoa
In northern Tamaulipas barbacoa is cooked overnight and eaten early on Sunday: wrapped beef, a pot with its consommé and a pit of stones that holds the heat until dawn. Here the fire is electric, but the idea is the same: heat the stones, lower the pot, cover it and wait.
Connecting…